In my family we have always liked much dough, who would not? Recipes I keep my mother fondly but I realized that never combined with seafood. Typical macaroni and canned fish we ever tasted at home, but today I love to combine a fish natural with a short range and a light sauce. This recipe for pasta with sautéed tuna in spicy tomato sauce is a good example, easy and healthy.
We can use other fish, it better be blue or either firm to sauté meat without problems. Now it’s the nice season and can be another good option, also frozen fish if quality. The spicy point, as always, can be adjusted to taste or simply omit it entirely if you do not tolerate well.
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- Preparation time | 25 minutes
- Difficulty | Easy
Ingredients for 2 people
- 200 g short pasta (penned, macaroni or feathers), 200 g of fresh tuna, 1 clove of garlic, 200 g of natural canned tomato, 1/2 cup white wine, chili pepper 1/2 or 1 / 2 teaspoon spice, 50 g of pitted olives, oregano, thyme, basil, black pepper, salt and extra virgin olive oil.
Making pasta with sautéed tuna in spicy tomato sauce
Cook the pasta in abundant salted water according to package directions, drain and set aside, keeping part of the cooking liquid. Mince the garlic and chili pepper.
Dry thoroughly with paper towels tuna tacos and cut into bite – sized. Heat some oil in a wide frying pan nonstick good and sear the fish the least, pinch some salt on all sides. Salt and pepper and add the garlic and chili pepper stir and add the tomato. Drizzle with white wine and let evaporate the alcohol.
Cook a few minutes over medium heat until reduced sauce, adding some cooking water we have booked if you will be very dry. Incorporate the pasta, mix well gently and add the olives and some herbs to taste.
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Tasting
This dish of pasta with sautéed tuna in spicy tomato sauce is very full, satisfying and nutritious, but without being heavy, if we can go with a simple fresh salad, or take some fruit for dessert. It can be prepared in advance and it is great to bring in pie plate, both for hot and mild.
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